Chicken Fried Rice

Ingredients

1 cups Jasmin Rice

2 cups water

1 teaspoon Himalayan Sea Salt

1 tablespoon butter 

2 cups of chicken

3 fried eggs, sliced in strips

2 tablespoons of real bacon

3 tablespoons teriyaki sauce 

3 green onion, chopped

3 carrots, diced

2 celery, diced

Directions
Bring water to a boil with salt and butter. Add rice, cover, and simmer for 20 minutes. Fry eggs and set aside. In a large skillet, stirring quickly, saute veggies with 1 tablespoon teriyaki sauce. Toss in chicken and bacon. Add the rice and the rest of the teriyaki. Stir in egg. Serve hot.

 

 

 

 

Grand Cinnamon Pull Aparts

 Ingredients

1 can Grands

1/3 cup brown sugar

1 teaspoon cinnamon

3 tablespoons melted butter 

1 tablespoon butter to brush on bottom of pan

 Instructions

Preheat oven to 350 degrees.  Butter the bottom of a 9 x 11 pan. Mix sugar and cinnamon in a Ziplock bag. Cut Grands into four pieces each. Drop in bag of cinnamon and sugar. Shake. place piece in pan. Drizzle with three tablespoons melted butter. Bake for 20 minutes. Drizzle with glaze.

 

Glaze 

Ingredients

1 cup powdered sugar

2 Tablespoons softened butter

2 tablespoons milk

1 teaspoon vanilla

 Instructions

Mix softened butter and powder sugar. Slowly incorporate milk. Stir in vanilla. Stir til smooth. Drizzle over warm rolls and serve.

Optional variation:

Substitute orange juice for the milk

Mix the Grands with brown sugar, cinnamon and apple pie slices. Drizzle with butter and bake.

 

Chicken Tortellini Salad

 Ingredients

1 package Buitoni Herb Chicken Tortellini Refrigerated Pasta

1 cup Cherry or Grape tomatoes

1 Bottle Sun-dried Tomato pesto 

Hand full of Baby Spinach

1 dicedred onion

6 Mozzarella Cheese Sticks

Instructions 

Boil tortellini and then cool quickly in a bowl of ice water for about 5 minutes. Chiffonade the spinach into thin ribbon strips. Cut tomatoes in half. Dice onion. cut cheese stick into fourths. Toss together, mix in the sun-dried tomato pesto.  Chill and serve.

Santa Fe Hay Stacks

These are similar to the idea of Hawaiian Haystacks. Each of the items are placed in separate serving bowls. Individual constructs their Santa Fe haystacks in a bowl with the ratios they prefer.

Chicken Breasts marinated in Italian dressing, pan seared, and shredded or cubed.

Brown Rice

White Rice

Black Beans

Corn

Salsa or Pico De Gallo

Shredded Monterey Jack Cheese

Shredded Cheddar